Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/986636
" L ocal" is often cited among the attributes consumers are seeking from their food products, but for Danielle Vogel, founder of Glen's Garden Market in Washington, D.C., offering locally sourced products is the whole point. Vogel created Glen's Garden Market in 2013 in order to make a positive contribution to the effort to battle climate change. She was inspired in her mission after a legal career on Capitol Hill where she fought unsuccess- fully on behalf of comprehensive climate legislation. At Glen's, Vogel seeks to source almost everything in the store from within the Chesapeake Bay Watershed, an area that extends from Virginia to New York (Vogel makes exceptions for "utility" food items like salt and olive oil). The store is also solar powered and generates no food waste. Danielle Vogel, founder of Glen's Garden Market, discusses the retailer's mission to battle climate change. BY MARK HAMSTRA Local Is Glen's Raison d'Être PHOTO: GLEN'S GARDEN MARKET 66 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com q&a